1/2 Photos of Carrot Marmalade
1 hr 45 mins
Jenny Sanders's Note:
This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!
My Private Note
250ml j ...
Units: US | Metric
- 1Wash the lemon and orange and shred them finely.
- 2Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
- 3Put the canning jars in a large kettle with enough water to come to an inch above the rims.
- 4Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
- 5Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
- 6Wash, peel and grate the carrots.
- 7Add the carrots and sugar to the peels.
- 8Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
- 9Fish out the seeds, draining them well.
- 10Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.
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Nutritional Facts for Carrot Marmalade
Serving Size: 1 (29 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 43.8
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.4 mg
- Total Carbohydrate 11.3 g
- Dietary Fiber 0.3 g
- Sugars 10.6 g
- Protein 0.1 g